American · Dessert
Pecan Pie
A lightened two-pie build of the classic Southern pecan pie, with a Greek-yogurt-softened shortcrust holding a maple and brown sugar pecan filling baked until just set, trimmed back to land well under the usual calorie-heavy original.
$1
25 minsPrep
30 minsCook
95 minsTotal
MediumLevel
Nutrition per serving
404Calories
7gProtein
25.7gFat
38.4gCarbs
19.3gSugar
3gFiber
284mgSodium
87mgChol
6.8gSat Fat
197mgPotassium
66mgCalcium
2.2mgIron
0.2mcgVitamin B12
0.3mgVitamin C
0gPolyol
0gAllulose
0.5gAlcohol
Goes well with
Hot Apple Cider
local
Bourbon
international
vegetarian
sweet-spot
Instructions
1
Pulse flour and salt together, then cut in the cold butter until the mixture looks like coarse breadcrumbs.
2
Stir in the cold Greek yogurt and iced water a little at a time until the dough just comes together; shape into two discs, wrap and chill for 30 minutes.
3
Roll each disc thin and line two 8cm individual tart tins, trimming the edges; chill the lined shells for 10 minutes while the oven heats to 190C (375F).
4
Scatter the chopped pecans evenly into the chilled pastry shells.
5
Whisk the beaten egg with maple syrup, brown sugar, vanilla extract and cinnamon until smooth, then pour over the pecans to just below the rim.
6
Bake for 28-32 minutes until the filling is puffed and set with a slight wobble in the centre and the crust is golden.
7
Cool the pies on a wire rack to room temperature so the filling finishes setting before slicing and serving.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 1.4 oz40g sifted all purpose flour
- 0.6 oz18g cold, cubed butter
- 0.4 oz12g cold greek yogurt
- 0 oz1g salt
- 0.4 oz12g iced water
- 1.6 oz45g roughly chopped pecan
- 3/43/4 eggs, beaten (36g)
- 1.2 oz35g maple syrup
- 0.5 oz15g brown sugar
- 0.1 oz3g vanilla extract
- 0 oz1g cinnamon ground
